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Louisianna Chicken Duxelle (Microwave)
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Recipe Information
William Bohannon


  • 6 pieces chicken cut for frying
  • 1 cup (225 ml) regular white rice
  • 1/4 cup (60 ml) chopped onion
  • 1 small can/jar mushrooms drained
  • 3 tbsp (45 ml) butter/margarine
  • garlic
  • paprika
  • cayenne
  • seasoned salt
  • 1 chicken boullion cube
  • mixed Italian seasoning
  • 1-1/4 cups (300 ml) water
  • Prepare a "Duxelle" by sauteing in butter the onions, mushrooms, and spices till onions are very soft.
  • Pour the dry rice into a microwave safe casserole dish.
  • Empty all of the "Duxelle" into the rice and stir a little.
  • Add the boullion cube.
  • Arrange chicken on top closely together and somewhat nested in the rice.
  • Add the water.
  • Sprinkle a little more seasoning on top.
  • Place lid on casserole dish.
  • Microwave 20 min on Medium (50%).
  • Serve.
Because some microwaves differ in power more time might be needed to make the rice done. Add 5 min intervals at medhigh 75% until rice and chicken are done.

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